Put gelatin in the bowl of a stand mixer fitted with whisk attachment.

Heat coconut milk in a saucepan over medium high heat, stirring occasionally. When coconut milk starts to bubble around the edge of the pan, slowly pour it over the gelatin. Whip on low for 30 seconds.

Set a medium saucepan over medium heat. Heat the olive oil. Sauté the leek until soft and cooked down. Add the garlic and ginger and sauté 1 minute. Add the cinnamon and sauté briefly, about 30 seconds, until fragrant. Add pumpkin, salt, pepper, chicken stock and apple juice. Bring to a boil. Reduce to a simmer and cook the soup for 15 minutes, covered.

Remove soup from heat, process with an immersion blender (or in batches in a blender) until smooth. Season with additional salt and pepper, to taste. Stir in ½ cup yogurt until combined.

Wash and dry the turkey, removing heart, giblets and neck. Rub salt mixture inside both turkey cavities and over the entire outside of the bird.

Put turkey in an oven-roasting bag and place on a rimmed baking sheet. Place bird in refrigerator for 8-24 hours.

Preheat oven to 450.

Make butter / lemon rub in a small bowl and mix.

Remove turkey from refrigerator and rinse thoroughly to remove the salt rub. Pat turkey dry inside and out. Transfer to a roasting pan.

Gently lift the skin off the breast, careful not to tear it. Place ¾ of the butter / lemon rub and lemon slices under the skin of the bird. Spread remaining rub over the entire bird and sprinkle lightly with salt and pepper.

Add 2 cups gluten free chicken broth to the roasting pan.

Place turkey, oncovered, in preheated oven and roast for 30 minutes. This sears in the juices. Remove the bird from oven. Lower oven temperature to 325. Tent turkey with foil and return to oven.

Baste turkey every 45 minutes with pan juices, adding more if needed. Depending on size, you will will bake for a total time of 2.5 hours (estimated for 12 lb turkey). Note: for the last 30 minutes, remove foil and let turkey brown. When internal temperature of the turkey reaches 165, remove from oven.

Replace foil tent and let sit for 30 minutes before slicing. This lets the juices return to the meat.

Heat the oil in a large sauté pan over medium heat. Add the almonds and cook until lightly browned. Keep an eye on them; they brown quickly! Transfer almonds to a plate for later.

In the same pan, sauté the onion, garlic, cumin, coriander, chili pepper flakes, and salt. Cook until the onion is soft and beginning to get brown bits, about 4-5 minutes.

Add the coconut milk to the pan and mix well, then add the green beans. Make sure everything is blended, then bring the pan to a boil, reduce the heat to a simmer, and cook covered until the beans are tender. The cooking time is a judgment call. If you like them crisp, it’s about 6 minutes. If you like them softer, let them braise for about 8 minutes.

When the beans have reached the desired tenderness, remove the lid and let the sauce cook down until it thickens a bit. Remove the pan from the heat and stir in the almonds, lime juice, and cilantro.

Fill a large saucepan with about an inch of water, and insert a steamer basket. Bring the water to a boil, and add the cauliflower florets. Reduce the heat to a simmer and cover, allowing the cauliflower to steam for 6-8 minutes, or until fork tender.

Drain the steamed cauliflower, and transfer to the bowl of a large food processor. Add in the seasonings, and process to your desired texture.

If additional liquid is needed to facilitate blending, feel free to add a splash of almond milk or water, and adjust the seasonings to your taste.

Preheat your oven to 375F. If your coconut oil is solid at room temperature, place the two tablespoons of coconut oil in a small bowl, and set it on top of the oven to warm while you prepare the Brussels sprouts. If the top of your oven isn’t warm enough, you can place the bowl inside the oven for 2 minutes to melt.

Slice the Brussels sprouts in half, and place them in a large bowl. Pour the balsamic vinegar over the halves, and toss well to coat. Add the melted coconut oil, toss again to coat. Arrange the Brussels into a single layer on a baking sheet, cut-side facing down, and sprinkle generously with salt and pepper.

Roast the Brussels sprouts for 25 minutes, turning the pan after 10 minutes for even browning. The sprouts are ready when they are lightly golden.

In a 1½ quart sauce pot, combine the water, maple syrup, lemon juice, ginger and cinnamon over medium-high heat. Bring to a boil, then reduce to a simmer for 5 minutes.

Add the cranberries, and cook for 15 minutes. The cranberries should burst and the sauce will thicken. Make sure you don’t cook the cranberries any longer than 15 minutes, or pectin will start to break down and the sauce will not set as well.

Remove from the heat and cool for 5 minutes before transferring to a mold, or storage jar.

Allow to chill for at least 6 hours before serving.

Roasted Garlic Butter Spread (by Diane Krebs)

Garlic Olive Oil

Roast a head of garlic by cutting a small bit off the top, drizzle in olive oil, wrap in foil and bake at 350 degrees for about 45 minutes.

Let cool till warm and squeeze meat out of the shells. Add to one half to one cup of coconut oil and mix thoroughly.

The night before you go to make this, place an unopened can of coconut milk in the fridge. The next morning, pull out the can and open it. Scoop out the solid white part and place it in the mixture. You can save the leftover liquid for smoothies.

Using the whipping attachment on your mixer, whip the coconut into a cream. While that is whipping, make the pumpkin mixture.

In another bowl, combine the pumpkin, spices and maple syrup and mix well.

Once the “cream” is done, gently fold it into the pumpkin mixture. Chill in the fridge until it is ready to be eaten.

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm. Alternatively, you could blend them together using a food processor.)

Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a rectangular or square brownie pan (or glass dish), lined with plastic wrap for easy removal, and smooth the top with a spatula.

Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.